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Prentanier for Soup

Cut into lozenge-shaped pieces two medium carrots and two medium white turnips. Place them in a saucepan with one gill cold water, half teaspoon salt, half teaspoon powdered sugar and one tablespoon butter. Cover the vegetables with a piece of buttered white paper. Cover the pan; let come to a boil; place the pan in the hot oven for thirty minutes. Remove the vegetables from the oven and add them to the strained consomme in the pan, adding three tablespoons canned French green peas, three tablespoons canned string beans cut into small pieces, and three tablespoons canned asparagus tips also cut into small pieces. Let the whole cook gently for five minutes, pour into a hot soup tureen and serve.